Roasted Broccoli With Hollandaise Sauce
This roasted broccoli with hollandaise sauce will surely up your side dish game. The key here is to nail that homemade hollandaise sauce, and then drizzle it over perfectly crisp broccoli.
Servings: 4 servings
- 1 head of broccoli
- 2 tablespoon olive oil
- salt and pepper to taste
- 3 egg yolks
- 2 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- pinch of cayenne pepper
- 1/2 cup unsalted butter or ghee melted and hot
- handful of parsley
Preheat your oven to 425F. Then remove the individual florets from the broccoli head and cut them into bite sized pieces.
On a baking sheet, toss the broccoli florets in olive oil, salt, and pepper. Spread them out into an even layer on the baking sheet and bake for 20 minutes in the oven, until the edges are crisp and slightly browned.
While the broccoli is roasting, make the hollandaise sauce. First, melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Then add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified. Then add a small handful of parsley into the blender and pulse to mix it in. Once it's mixed together, pour the sauce into a small bowl.
Remove your broccoli from the oven and place them in a large serving bowl. Then pour the hollandaise sauce over the roasted broccoli and serve.
- Heavy duty commercial sheet pans are the best for not warping in the oven as well.
Calories: 398kcal | Carbohydrates: 14g | Protein: 9g | Fat: 36g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 515mg | Potassium: 556mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1912IU | Vitamin C: 153mg | Calcium: 173mg | Iron: 2mg